Meanwhile, whisk the yolks with the sugar and salt till very light in color and fluffy.
Whisk in the hot milk and return the mixture to the heat. Cook carefully until it thickens then immediately add the pistachio paste whisking well.
Pour the custard base into a new container and cool it in an ice bath.
Freezw as per manufacturer's instructions.
Yield: 6 servings
Ice Cream Recipe Provided By
Razzle Dazzle Recipes